Ingredient: Water

Cheese Blintzes

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 Cheese Blintzes
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Course Breakfast
Cuisine French
Servings
Ingredients
Crepes
Filling
Course Breakfast
Cuisine French
Servings
Ingredients
Crepes
Filling
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Instructions
Crepes
  1. Gently mix eggs, water, flour, and salt
  2. Heat small frying pan
  3. Ladle spoonful of mixture onto pan, making sure to distribute over entire pan
  4. Cook until crepe no longer looks wet
Filling
  1. Mix the rest of the ingredients
  2. Take each crepe and fill with heaping tablespoon on the center top third
  3. Fold sides in and fold/roll crepe
  4. Fry in butter

Pot Roast

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 Pot Roast
Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235
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Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
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Instructions
Pot Roast
  1. Preheat oven to 350 degrees F.
  2. Add the House Seasoning, salt and pepper to a small bowl.
  3. Rub seasoning into the roast on both sides.
  4. Heat oil in a large skillet and brown the roast, searing it on both sides.
  5. Place the meat in a roaster pan.
  6. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  7. Place into roaster pan with meat and bay leaves.
  8. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
  9. Pour mixture over the roast.
  10. Add water.
  11. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  12. Remove and discard the bay leaves.
House Seasoning:
  1. Mix ingredients and store in an air tight container for up to 6 months.
Recipe Notes

If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

Baklava

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 Baklava
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Servings
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Instructions
Filo
  1. Brush 4 sheets of filo with melted butter, placing each sheet on top of each other after buttered
Nut Mixture
  1. Mix ground nuts, 3/4 cup sugar and nutmeg
  2. Spread on leaves
  3. Roll from short side
  4. Bake at 350 until tops are light brown
  5. When you take it out of the oven, slice
Glaze
  1. Mix one cup sugar, 3/4 cup water, and one cup honey, a drop of lemon juice in saucepan
  2. Boil for 5 minutes
  3. Spread on the baklava (2-3 line)

Playdough

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 Playdough
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Recipe #1
Recipe #2
Servings
Ingredients
Recipe #1
Recipe #2
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Instructions
Recipe #1
  1. Mix dry ingredients
  2. Add food coloring to water
  3. Add water to dry ingredients and stir well
  4. Put oil in pan and warm slightly
  5. Add ingredients to oil
  6. Stir constantly over low heat
  7. Stir until mixture becomes very stiff and slightly changes color
  8. There may be some lumps but they will smooth out when the playdough cools
Recipe #2
  1. Mix all ingredients together in pot
  2. Put it on a low flame and stir continuously
  3. The mixture will soon turn into a firm ball
  4. Take it out of the pot, put it on a board and knead while warm
  5. Store in an air tight container
Recipe Notes

Note: top quality food coloring will improve playdough quality

Pizza Sauce

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 Pizza Sauce
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Instructions
  1. Brown onions
  2. Mix all ingredients an cook for about 1/2 hour

Mushroom Eggplant Sauce

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 Mushroom Eggplant Sauce
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Instructions
  1. Stir fry mushrooms, eggplant, crushed garlic in 1/4 cup olive oil for about 4 minutes
  2. Add the rest of the ingredients and simmer for 1 hour

Meatloaf (Aviva’s)

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 Meatloaf (Aviva's)
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Instructions
  1. Mix water with MBT broth
  2. Mix all ingredients except tomato sauce. Season to taste.
  3. Cook for 25 minutes in pre heated oven at 350 degrees
  4. Take out of oven and pour tomato sauce over meatload
  5. Cook for another 25 minutes

Linzer Hearts

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 Linzer Hearts
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Course Dessert
Servings
Hearts
Ingredients
Course Dessert
Servings
Hearts
Ingredients
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Instructions
  1. Place the pecans in the food processor until nuts are finely ground. Pour in a small mixing bowl.
  2. Pour the cracker crumbs into another small bowl (I also first ground them in the food processor)
  3. Place flour, baking powder, and cinnamon in a third small bowl and stir together.
  4. Put the butter and sugar in a mixing bowl. Using an electric mixer, beat until the mixture looks pale yellow and creamy. Break the egg into the batter and add the vanilla; mix until smooth. Add the ground nuts and cracker crumbs and mix until blended.
  5. Add the flour mixture 1/2 cup at a time and mix on low speed until blended after each addition. Scrape the sides of the bowl clean with the rubber spatula and cover the bowl with a piece of plastic wrap. Refrigerate for 1 hour.
  6. Place an oven rack in the center of the over and pre-heat at 350 degrees
  7. Sprinkle a little flour on a clean kitchen surface. Break the dough in half and place 1/2 on the flour. Press the dough lightly with your hands, then sprinkle a little more flour over the top. Using a rolling pin, roll out the dough 1/4 inch thick.
  8. Press out hearts using 2 1/2 inch heart shaped cookie cutter. Press out as many hearts as possible, gathering up the remaining dough so that it can be rerolled. Do the same thing with the other half of the dough.
  9. Slide a spatula underneath the cookies and place them on a cookie sheet. Count how many you have. Press a round circle in the center of 1/2 of the cookies, using a 1 1/2 inch round cookie cutter.
  10. Bake cookies until they turn golden brown, about 10 minutes. When done, transfer to a cooling rack.
  11. While the cookies are cooling, place the jam and water in a saucepan and heat on medium low until the water and jam are completely blended.
  12. Put each heart cookie with a hole on top of a cookie without a hole. Put a spoonful of jam inside each hole. As the cools it will hold the cookies together.
  13. Sprinkle with confectionary sugar
Recipe Notes

Healey Notes:

  1. You can use any size cookie cutters you like
  2. The dough is much easier to work with when cold
  3. We made the dough a day in advance
  4. We used (and actually mixed together) whatever jams we had in the house

Chocolate Mint Torte

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 Chocolate Mint Torte
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Instructions
  1. In large mixer bowl beat eggs til thick and lemon colored
  2. Blend in cake mix, dry pudding mix, the 1/3 cup cooking oil and 1 cup water
  3. Beat 4 minutes at medium speed of electric mixer
  4. Pour into 2 greased and floured 9x1.5 inch round baking pans (Note: Jill makes the cake in a large rectangle sheet as well)
  5. Cool thoroughly
  6. Bake cakes at 350 degrees until done, about 30 minutes
  7. Cool 10 minutes before removing from pans
  8. Cool thorougly
  9. Spile each cake layer in half crosswise for a total of 4 layers
  10. Melt together mint-flavored chocolate pieces and the 2 teaspoons of cooking oil; stir well to combine
  11. Prepare dessert topping mix according to package directions; set aside 2 cups cool whip for later
  12. Place a second layer of cake atop and spread with half the remaining whipped topping
  13. Place a second layer of cake atop, spread with half the melted chocolate
  14. Repeat layers
  15. Top layer should be chocolate
  16. Frost sides of cake with the 2 cups reserved topping
  17. Chill 2-3 hours; serve at room remp
Recipe Notes

Recipe - Jill Hoi Toi

Candy Apples

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 Candy Apples
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Instructions
  1. Stir all ingredients (except apples) and bring to boil
  2. Cook covered until steam has gotten rid of crystals
  3. Uncover and cook until the candy reaches the hard crack stage (add a drop of liquid to test)
  4. Add a few more drops of red food coloring
  5. Place in a double boiler
  6. Take stems out of apple and wash
  7. Place stick in center
  8. Take wax paper and dip apples and place upside down on wax paper